Tom Kha Coconut Soup

Name: Tom Kha Coconut Soup
Cook time: 35 mins
Yield: 2 servings
Ingredients: 1 shallot; 4 garlic cloves; 1 thumb-sized knob of ginger; 1/2 red chili; 1 lemongrass stalk (or 1 tbsp stir-in paste); 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp Thai red curry paste; 1 liter vegetable stock (or 1-2 stock cubes); 400 mL coconut milk; 1 tbsp brown or coconut sugar; 1 lime; 200 grams shiitake mushrooms; 150 grams firm tofu; 1 bunch spring onion; 1 handful cilantro; Thai chili oil to taste; 1 tbsp coconut oil; salt and pepper to taste

Mains

Craving cozy with a kick? Soup season’s officially been upgraded with this Spicy Tom Kha magic.

Servings: 2

Time: 35 mins

Ingredients

1 shallot
4 garlic cloves
1 thumb-sized knob of ginger
1/2 red chili
1 lemongrass stalk (or 1 tbsp stir-in paste)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp Thai red curry paste
1 liter vegetable stock (or 1-2 stock cubes)
400 mL coconut milk
1 tbsp brown or coconut sugar
1 lime
200 grams shiitake mushrooms
150 grams firm tofu
1 bunch spring onion
1 handful cilantro
Thai chili oil to taste
1 tbsp coconut oil
salt and pepper to taste

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Process

Prepare your ingredients by chopping the shallot, garlic, ginger, and chili. Bash the lemongrass if using stalk, then set aside. Warm the oil in a saucepan on medium heat.
Add the prepared ingredients to the pan, stirring well to combine flavors. Sauté for 3-5 minutes.
Add the soy sauce, rice vinegar, and curry paste to the pan, stirring well for an additional 2-3 minutes.
Mix in your vegetable stock and allow to simmer 15-20 minutes. Strain the mixture through a sieve so only the broth remains, then stir in the coconut milk and return to a simmer.
Slice the mushrooms and tofu, then add these to the broth and cook until softened (5-10 minutes).
Add chopped spring onion and cilantro, and mix in the sugar and lime juice.
Ladle into deep bowls to serve, and garnish with red chili, coriander, lime wedges, and a swirl of chili oil.